MMMMM----- Meal-Master Recipe Title: Sour Dough Whole Wheat Bread Categories: Sourdough Yield: 3 2 qt Sour dough starter 13 c Freshly ground wheat or Rye flour or a combination 2 1/2 tb Sea salt Crystals (not Ground) 1 1./2 Cup cold water Traditional sour dough bread, prepared with a starter rather than with yeast, has a delicious flavor but tends to be heavy for modern tastes. Wheat gives a more satisfactory loaf than rye. Place starter, salt and 1 cup water in a large bowl and mix with a wooden spoon until the salt crystals have dissolved. Slowly mix in the flour. Towars the end you will find it easier to mix with your hands. You may add the other 1/2 cup of water if the dough becomes too thick. It should be rather soft and easy to work.. Kneed by pulling and folding over, right in the bowl, for 10 to 15 min; or knead in batches in your food processor. Without pressing down the dough, cut or shape loaves into the desired shapes, or place into 3 well- buttered loaf pans. Cut a few slits in the top of the dough, cover and let rise at least 7 hours or overnight. Bake at 350F for about an hour. Let cool well before slicing. The bread will keep for up to a week without refrigeration. Variation: Sour Dough Herb and Nut bread To each loaf, add 1 tablespoon rosemary or 1 tablespoon dill durning kneading and 1/4 C chopped crispy pecans (recipe to follow) or freshly shelled walnuts at the end of the kneading process. Sour Dough Cheaters Bread Use 3 cups unbleached white flour and 10 cups whole wheat flour for a lighter loaf. >From Nourishing Traditions by Sally Fallon From: Lusty One Date: Saturday, August 07, 1999 5:14 Pm MM by H Peagram Exported from Home Cookin 4.8 (http://www.mountain-software.com) MMMMM